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Quick Cider Vinegar
From The farm cook & rule book, 1923
Serves 7
Monitor the fermentation process closely.
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
458Calories
9 gProtein
85 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein8.6 g
Carbohydrates85 g
Fiber5.7 g
Sugars73 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium73 mg
Potassium1984 mg
Calcium239 mg
Iron6 mg
Magnesium268 mg
Phosphorus209 mg
Zinc2.2 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.4 mg
Folate498 mcg
Choline19 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Quick Cider Vinegar For every gallon of cider add 2 cupfuls of N"ew Orleans mo- lasses and 1 cupful of homemade yeast
Cook this with the app: pantry check, scaling, and the assistant.